Miyabi 5000S 4" Kodeba Knife (Small Traditional Chopper) - Visual Imperfections
The merging of elegant Japanese design with the famous durability of ZWILLING J.A. HENCKELS special formula steel delivers knives which are beautiful, reliable and practical.
All MIYABI knives would not meet their true potential without the involvement of skilled craftsmen. Each knife undergoes more grinding and polishing steps than traditional western products to produce the thin but stable blade profiles. The scalpel-like sharpness is a result of traditional “Honbazuke” hand-honing. Translated as the “true cutting edge”, it takes years of training and three distinct sharpening steps to produce a Honbazuke honed blade. The benefit of this treatment is greater initial sharpness, longer edge retention and a foundation for a lifetime of cutting excellence.
Developed to service the Japanese affinity for elaborate presentation, knives with an edge on one-side only have become a staple in every authentic collection. A knife with an asymmetric blade is distinguished by two factors – the Shinogi-suji line and a concave bevel on the back side. The Shinogi-suji demarcation line reveals the dramatic change in blade angle as it tapers to the cutting edge. The concave bevel of the back of asymmetrical knives actually enhances the cutting angle and reduces food’s tendency to stick to the blade.